Friday, September 20, 2013

A payasam made with rice ,lychees and milk. A very versatile dessert to go with any type of cuisine .

If you are tired of the regular plantain and jackfruit payasams then this is worth trying as it does not need too much time to cook. My earlier success was with Tender coconut payasam , an easy recipe I would urge u to try , must say it was very well received by my herd.
I know u must be thinking nothing beats traditional ones :)) I too like it and love to stir for hours when there is company in the kitchen but not when everyone is watching t.v and I break my neck in the heat :).My lady friends who manage the kitchen alone understand that feeling very well right!!! :)))

Lychee paysam is somewhere in between phirni and our ari paysam..I got this recipe from youtube. Remember a few days back I told u about the bag of lychees .I tried two recipes the first one being Tender coconut and Lychee pudding.For onam I made a simple ari payasam and spent more time for vada kootu curry- recipe coming soon.

Donoo what these pinks say to you but I am so much reminded of the face compacts my aunts had .I so was obsessed with those pink cakes until I was allowed to wear make up.I still have some of their empty cases..:)) So many products come and go but there is something unique about having a compact with one half of it telling you to paint a rosy picture and the mirror half magnifies the face and laughs in mockery.

Method:
1. Remove the peel and seed of lychee fruit and discard it .Cut the pulp of each into four. Boil half cup of water and sugar wait until sugar is dissolved then put the lychee pieces into it and boil for another 4 minutes and set aside .
2.Wash the Basmathi rice well and soak it in 1 cup water for one and a half hours.Then grind rice coarsely with the water.
3.In a heavy bottom pan pour the ground rice and milk , boil until the rice is cooked well. Add heavy whipping cream wait until it boils for a minute and then switch off flame and add the sugar syrup along with lychee mix everything well .
4.Crush the almonds and season on top of the payasam . Chill it well and serve.
Payasam stays good up to two days if refrigerated well.

Note:

You may reduce the quantity of rice if u are looking for a slightly runny consistency as the payasam thickens after some time.

that's your saree or dupatta? first thing that's catch my eyes. anyway, it looks so tempting. you are posting very late lychee dishes, east coast is done with lychee, I have to wait for next year now. I will bug you that time for this recipes.

Ha haaa Linsy no woman is different when it comes to fabric right!It is my dupatta. Sick of wood bg so for a change :)) went with pink.I know yaar lychee season is over in west coast too :(.It was drowning in my drafts so thought better post late than never.:))

Looks simply yummy ! I'm gaping at the clicks...so pink and beautiful ! love the line about the compact case...I was never allowed to wear make up at home and whenever I used to see my friends have it in their bag it used to look so attractive :) though I've never ever used it :)

So this is where the rest of the lychees went to! Looks delish Meena. And love the clicks, especially that second one - perfect!

And Ahhh, the compacts! My absolute fav thing in the world was to go through my aunt's dressing table :) My fav thing to do now is to plunge my hand into my younger sis's handbag :D And that too when all I use is a lip gloss and an occasional nail polish O_o. My obsession is limited to just seeing all these things ;)